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Article | REF: F3450 V1

Transformation and preservation agri-food products

Author: Henry-Éric SPINNLER

Publication date: June 10, 2008 | Lire en français

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    3. Food quality

    3.1 Improvement and diversification through fractionation

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    3.1.1 Principle

    Foods have a complex composition, and certain fractions can be undesirable because of their properties: substances that are not easily digestible, anti-nutritional or even toxic, substances that cause bad tastes or pose technological problems.

    Example

    Oil refining, summarized in table 5 , shows the importance of fractionation...

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